Bacon-Wrapped Stuffed Pork Tenderloin

Few dishes make a more impressive centerpiece than a bacon-wrapped stuffed pork tenderloin. It looks like something from a fine restaurant, but the beauty of this recipe is that most of the work happens well before dinnertime. The tenderloin is butterflied, stuffed, rolled, and wrapped in bacon — all of which can be done hours ahead and kept in the refrigerator until you are ready to roast.

When the tenderloin hits the oven, the bacon tightens and crisps around the outside, basting the lean pork with its smoky, rendered fat. Meanwhile, the savory filling of sautéed spinach, sun-dried tomatoes, and melted cheese stays sealed inside, creating a beautiful pinwheel of color and flavor when sliced.

Preparing the Roll

The key to a flawless roll is butterflying the tenderloin with confidence. A single, even cut opens the meat like a book, creating a wide, flat surface that is easy to fill and roll. Overlapping strips of bacon across the top before roasting creates a protective, flavor-packed blanket that keeps the pork moist and incredibly tender.

A short rest after roasting is essential — it allows the juices to redistribute throughout the meat, so every slice is moist and flavorful. Cutting the rested tenderloin into thick, gorgeous medallions reveals the colorful stuffing inside and fills the kitchen with an irresistible aroma. Served alongside roasted vegetables or a simple green salad, this is a meal that never fails to impress.

Jorj Morgan

Bacon-Wrapped Stuffed Pork Tenderloin

A truly show-stopping entrée, these butterflied pork tenderloins are generously filled with creamy Swiss, bright sun-dried tomatoes, and crisp asparagus, then tightly wrapped in savory bacon. A tangy balsamic-ketchup glaze caramelizes beautifully as it roasts, promising succulent slices every time.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 people

Course: Main Course

Ingredients Equipment Method

Ingredients

  

• 2 1-pound pork tenderloins
• 12 slices bacon
• 9 slices Swiss cheese
• 1 6-ounce jar julienned sun-dried tomatoes (packed in oil, drained)
• 1 pound asparagus trimmed and blanched
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon coarse ground pepper
• 1/2 cup ketchup
• 1/4 cup balsamic vinegar

Equipment

• Kitchen Twine
• Meat Mallet

Method

 

1. Prepare the Pork: Preheat the oven to 375°F. Drizzle olive oil into a large baking dish. Butterfly each pork tenderloin by cutting lengthwise three-fourths of the way through (do not cut all the way through). Open like a book and place between sheets of parchment paper.
2. Pound for Uniformity: Use a meat mallet to pound the tenderloins to a thickness of less than 1/2-inch.
3. Layer the Foundation: Lay out the bacon strips on a piece of parchment paper to match the size of the tenderloins. Place the tenderloins side by side on top of the bacon. Season with salt and pepper.
4. Stuff and Roll: Lay the Swiss cheese slices over the pork. Top with the drained sun-dried tomatoes and blanched asparagus. Roll the tenderloins and bacon tightly together, jelly-roll style.
5. Glaze and Bake: Place the roll into the prepared baking dish. Stir together the ketchup and balsamic vinegar in a small bowl and brush the mixture generously over the bacon.
6. Roast to Temperature: Bake for 45 to 60 minutes, or until a meat thermometer inserted into the center reads 145°F.
7. Rest and Serve: Allow the pork to sit for 5 minutes before cutting into 1-inch slices.